25 minutes
A hearty and flavorful dish featuring escarole sauteed with crispy bacon, aromatic garlic, spicy Calabrian chili, and a splash of white wine, finished with a squeeze of fresh lemon juice.
Escarole, roughly chopped
cups
tablespoons
Thick-Cut Bacon, cut into 1/2 inch pieces
slices
Garlic Clove, thinly sliced
each
Crushed Calabrian Chili
teaspoons
cups
Lemon Juice, for finishing
to taste
to taste
1. Prep
Begin by preparing your escarole. Place the chopped escarole in a large bowl of cold water, ensuring there is enough room for the leaves to float freely. Gently agitate the leaves to loosen any dirt. Lift the greens from the water, allowing any sediment to settle, and repeat this process until no grit remains at the bottom of the bowl. If you have a salad spinner, use it to dry the escarole; if not, lay the leaves on paper towels for 5-10 minutes to drain excess moisture. Whilst they are drying, slice your garlic and cut the bacon.
2. Render
Heat a large sauté pan over medium-low heat. Add the olive oil and the bacon pieces and cook, stirring occasionally, until they are crispy and the fat has rendered out.
3. Sweat Aromatics
In the same pan with the bacon fat, add the garlic and Calabrian chili, cooking just until the garlic is aromatic but not brown.
4. Saute Greens
To the pan, add the prepped escarole with a three finger pinch of salt and saute for 1-2 minutes or until partially wilted.
5. Deglaze
Pour the white wine into the pan and cook until it's almost entirely reduced. At this point the escarole should be fully wilted but still vibrant.
6. Finishing Ingredients
Turn off the heat and finish with a squeeze of fresh lemon juice and a crack of black pepper.
Opt for high-quality bacon with a good balance of fat and meat. This will render enough fat to sauté the escarole and infuse the dish with flavor. Also, select a good dry white wine that you would enjoy drinking, as this will contribute significantly to the sauce's flavor.
Finish the dish with a squeeze of fresh lemon juice or a splash of high-quality extra virgin olive oil. This will add a fresh and bright note that complements the rich and spicy flavors. Optionally, top with freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for an added umami depth.
When adding the white wine, make sure to scrape up the brown bits (fond) from the bottom of the pan. This is where a lot of flavors reside. Let the wine reduce slightly to cook off the alcohol and concentrate the flavors.
Choose fresh, vibrant, and crisp escarole leaves. The green should be bright, and the leaves should show no signs of wilting. Before cooking, thoroughly wash the escarole to remove any dirt or grit nestled in the leaves.
Serve immediately while the dish is hot, and the escarole is at its best texture. Sauteed escarole makes a great side dish but can also be turned into a main by tossing it with pasta or serving it with a slice of crusty bread to soak up the delicious pan juices.
Comments (0)